Chocolate-Covered Strawberry Cupcakes

I recently checked out a wonderful book from the library, Rose's Heavenly Cakes by Rose Beranbaum. This book has some fantastic recipes that she has developed over the many years she has been baking and studying pastry.  This week we have been blessed with very warm weather and it feels like early summer rather than early spring. I was looking for something light and fresh to bake and I found it! Using Rose's recipe for Chocolate-Covered Strawberry Cake, I was able to create these light and flavorful cupcakes. Perfect for spring some spring-time indulgence! Believe me, they will melt in your mouth.

Here is the recipe:

Makes about 24 cupcakes


Cupcake Batter
8 oz. White Chocolate - Containing Cocoa Butter
6 Large Egg Whites -Room Temp.
1 1/2 C. Milk Divided
1 Tbsp. Pure Vanilla Extract
4 C. Sifted Cake Flour *(I use Softasilk but you can also use Wondra)
1 1/2 C. Superfine Sugar
5 1/2 Tsp. Baking Powder
1 Tsp. Salt
12 Tbsp. Unsalted Butter

1. Preheat oven to 350F - Move rack to lower 1/3 of oven.
2. Melt the white chocolate in microwave at 15 second increments, stirring after each increment until completely melted. Or use another method - Here is link to explain them that I found very helpful http://ghirardelli.com/bake/chocolate_melting.aspx
3. Mix the liquid ingredients - Egg Whites, 1/3 C. Milk, and Vanilla until combined.
4. Make the batter by mixing the flour, sugar, baking powder and salt with a mixer for 30 seconds. Add the butter and remaining milk. Mix on low speed until moistened. Continue mixing on medium beat for 1 1/2 minutes. Scrape the sides of the bowl.

5. Gradually add the egg mixture to the batter until incorporated.
6. Add the melted white chocolate.
7. Divide the batter between the cupcake pans.
8. Bake for 20-30 minutes or until golden brown..
9. Cool and prep for filling by cutting a hole in the top of the cakes.

Strawberry Mousseline Filling:
2 1/2 Sticks Unsalted Butter
3 Large Egg Whites - Room Temp.
2/3 C. Sugar Divided
3 Tbsp. Water
1/4 plus 1/8 Tsp. Cream of Tartar
2/3 C. Strawberry Preserves
1/2 Tsp. Vanilla Extract
3 drops Red Food Coloring (Optional)

1. Beat the Butter
2. Prepare the Egg Whites
3. Heat 3 Tbsp. water with 3 Tbsp Sugar in a small heavy sauce pan. Heat on medium until mixture starts to bubble, stirring constantly. Reduce heat to low.
4. Beat the egg whites with a whisk attachment on medium until soft peaks form. Add the cream of tartar and continue to beat until medium peaks form and gradually add the remaining 3 Tbsp. sugar until stiff peaks form.
5. Bring the sugar mixture to a boil for a few more minutes - instant read thermometer should read about 250F. Transfer to a heat proof glass measure.
6. Add the syrup to the egg whites by slowly pouring a little at a time and then beating for 5 seconds after each addition. Scrape the sides down to make sure that there isn't syrup sticking to the sides of the bowl. Put the meringue in the refrigerator for 5 minutes to cool to 70F.
7. Beat the meringue into the butter. Beat the butter with the whisk attachment for 3 minutes. Add the meringue to the butter and beat for 2 minutes. It will look curdled at first but should come together. If it starts watering out, return the mixture to the refrigerator for a few minutes to cool a bit more and try mixing again. Or use an ice bath until the bowl to cool as you mix it.
9. Fill the cupcakes with the mousseline.

Miss Irene Thompson's Dark Chocolate Frosting:
3.5 Oz. Fine-quality unsweetened or 99% cacao chocolate, chopped
3 Oz. dark chocolate, 60-62% cacao, chopped
3 1/2 Tbsp. Unsalted Butter
1 C. Light Corn Syrup
2 Tsp. Vanilla Extract

1.  Melt the butter and chocolate over a double boiler. Remove from heat.
2. Add the Light Corn Syrup.
3. Add the Vanilla.
4. Stir until completely incorporated and cool.
5. Frost the cupcakes!